what to do with radishes??
i received a bunch of red radishes in my veggie delivery yesterday. other than sliced in a garden-type salad (which i've never been fond of), what else can i do with them?? hubby and i are really clueless when it comes to radishes!
I haven't tried this yet, but have heard you can braise them with delicious results, and they go well with roasts. I would do a recipe search for braised radishes. I believe Fine Cooking may have a recipe, too.
Along the same lines as Phurstluv, you can simply roast them. Braising means you won't have as much caramelization and you have to go through the trouble of finding a flavorful liquid to cook them in so in my opinion roasting is a much easier way to go. Simply trim the tops off, toss with oil, salt, pepper and put them in the oven until they are soft. You can basically treat them like carrots. Which if you think about it have a similar texture when raw and when cooked. Cooking really tones down the bite that many people aren't fond of. (I assume that's what you're talking about above?)
You can eat the leaves too. The larger leaves tend to be a little tough and require some kind of cooking, but if they are still small and tender you can eat them raw in salads.
Old school snack or app from Mr. James Beard: butter some good bread, top with thinly sliced radishes, and sprinkle with kosher or sea salt. I've also replaced the butter with goat cheese, and placed some chopped radish greens between the goat cheese and sliced radishes. This can be especially good if you run the bread under the broiler first and drizzle a little olive oil over the cheese.
I second (third?) the sliced thin on baguette with butter. Definitely the best use of radishes, especially if you're not a huge fan of the bite.
The other way we serve them is just as simple: toss with olive oil and chunky sea salt. Eat with your fingers. Really delicious.
re: Perilagu Khan
Radish Bar: count me in on the soft opening night, Peril.
I pimp this recipe everytime a radish abundance query comes up, which is more frequent than one would think.
Simple and tasty:
Tangy, buttery radishes
3 tablespoons unsalted butter
3 bunches red radishes (about 25) -- leaves removed, stems trimmed, rinsed and dried
2 tsp. sugar, white or brown, brown being the better choice
2 tsp. good red wine vinegar, or to taste
1 1/2 tablespoons snipped fresh dill
fresh ground black pepper -- to taste
Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.
Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.